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All Journal Jurnal Gizi Proceeding of International Conference on Teacher Training and Education AcTion: Aceh Nutrition Journal Indonesian Journal for Health Sciences (IJHS) Pontianak Nutrition Journal (PNJ) Indonesian Journal of Community Services Kumawula: Jurnal Pengabdian Kepada Masyarakat Nutrisia Jurnal Pengabdian Masyarakat - Teknologi Digital Indonesia Jurnal Abdi Inovatif : Pengabdian kepada Masyarakat Literasi: Jurnal Pengabdian Masyarakat dan Inovasi Health Care Media Mediasi: Jurnal Pengabdian Masyarakat
Yahmi Ira Setyaningrum
STIKes Widya Cipta Husada
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Peningkatan Pengetahuan Remaja Putri Melalui Edukasi Gizi Menggunakan Media Whatsapp Group Wardhani, Dwi Aulia; Nissa, Choirun; Setyaningrum, Yahmi Ira
Jurnal Gizi Vol 10, No 1 (2021): Jurnal Gizi UNIMUS
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jg.10.1.2021.31-37

Abstract

Chronic Energy Deficiency (KEK) in adolescent girls is one nutritional problem with a high prevalence in Indonesia at 2018 namely 14.5%. One of the causes is wrong eating behavior, based on knowledge and attitude nutrition who lack. The alternative to increase knowledge and attitudes isthrough nutrition education. This research was conducted to analyze the effect of nutrition education on KEK using media whatsapp group to increasing knowledge and attitudes of adolescent girls at SMPN 21 PPU. The research design uses quasi-experimental with group pretest-posttest design. The sample in this study was determined based on convenience sampling technique so that 40 respondents were obtained. Wilcoxon test results indicate that there is an influence of nutrition education on increasing knowledge of adolescent girls  (p = 0,000). Wilcoxon test results indicate that there is no effect of nutrition education on improving attitudes of adolescent girls  (p = 0.936). The conclusion of this study is that there is an effect of nutrition education on KEK using media whatsapp group toincreasing the knowledge of adolescent girls at SMPN 21 PPU Kaltim, but there is no effect of nutrition education on KEK using media whatsapp group to improving attitudes of adolescent girls at SMPN 21 PPU Kaltim. Based on this, further research is needed to improve attitudes and behavior of foodconsumption in order to avoid KEK.Keywords: KEK, Whatsapp Group, Knowledge, Attitude, Adolescent Girls
DETEKSI TEKANAN DARAH DAN STATUS GIZI, SERTA SOSIALISASI APLIKASI KALKULATOR IMT UNTUK PENCEGAHAN PTM Setyaningrum, Yahmi Ira; Agustin, Aditya Galih
Jurnal Pengabdian Masyarakat - Teknologi Digital Indonesia. Vol 3, No 2 (2024): Oktober 2024
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat - Universitas Teknologi Digital Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26798/jpm.v3i2.1431

Abstract

Non-Communicable Diseases (NCDs) have a very high prevalence and most do not know they are affected by NCDs. Early detection efforts are needed to identify NCDs that may occur in adolescents. Teenagers are the next generation towards a Golden Indonesia, therefore health education efforts are needed to prevent PTM.  The activity aims to detect the presence of PTM and socialize the BMI calculator application. Community service partners are students who attended Edufair at Gor Ken Arok. The methods used are measuring blood pressure, weight and height, and personal health education through leaflets and a BMI calculator application. The results of blood pressure measurements show that the majority of teenagers have normal blood pressure, but there are still teenagers who are hypotensive or hypertensive. The nutritional status of adolescents measured was mostly normal, but they were still found to be undernourished, overweight and obese. Obesity is still quite high at around 12.5%, so education is needed to maintain ideal body weight. Education is carried out by socializing the use of the BMI calculator application, so that teenagers are motivated to maintain an ideal body weight. In conclusion, detecting blood pressure and nutritional status provides knowledge to teenagers, so they are more aware of their health conditions. The hope is that teenagers will always carry out healthy living behavior to prevent PTM.
Analisis Faktor yang Mempengaruhi Kepuasan Konsumen di Warung Seblak Mamang Ndut Malang Setyaningrum, Yahmi Ira; Choirunisa, Ratnani; Nirbaya, Arindra
Pontianak Nutrition Journal (PNJ) Vol 7, No 2 (2024): September 2024
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v7i2.908

Abstract

Kepuasan konsumen penting untuk menumbuhkan loyalitas konsumen. Oleh karena itu dilakukan analisis terhadap faktor yang berpengaruh. Tujuan penelitian untuk menganalisa pengaruh faktor perilaku konsumen, penampilan makanan, cita rasa, harga makanan, kualitas pelayanan, dan lokasi terhadap kepuasan konsumen. Desain penelitian cross sectional, dengan sampel sebanyak 119 konsumen. Kriteria inklusi sampel yaitu usia 17-50 tahun, membeli hidangan dan dimakan di tempat serta dalam keadaan sehat. Instrument pengumpulan data menggunakan kuesioner. Hasil uji statistik dengan Gamma d’Somers adalah semua variabel yang diteliti berpengaruh terhadap kepuasan konsumen. Nilai koefisien korelasi (r) perilaku konsumen (0,365), penampilan makanan (0,580), cita rasa (0,605), harga makanan (0,472), kualitas pelayanan (0,619) dan lokasi (0,527). Dari hasil tersebut faktor yang memiliki pengaruh dominan adalah variabel kualitas pelayanan, dimana nilai (r) 0,619 (hubungan kuat) dan variabel cita rasa dengan nilai (r) 0,605 (hubungan kuat). Kesimpulan dari penelitian ini adalah faktor yang dominan yang mempengruhi kepuasan konsumen pada variabel kualitas pelayanan dan cita rasa.
FORMULASI TERBAIK BROWNIES UBI UNGU SEBAGAI MAKANAN SELINGAN Yahmi Ira Setyaningrum
Health Care Media Vol 8 No 1 (2024): JURNAL HEALTH CARE MEDIA
Publisher : ITKM WIDYA CIPTA HUSADA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70633/2721-6993.235

Abstract

Purple sweet potato is one of the local potentials of Malang Raya, but its utilization is still relatively low. Snack foods made from local raw materials are still minimal, so innovation is needed to develop snacks made from purple sweet potatoes. This research aims to determine the best formulation of purple sweet potato brownies which will be developed as a snack for hospital patients. This experimental research method used a randomized block design (RAK) with one factor, namely the weight ratio of purple sweet potato and wheat flour, with four treatments including F0 (0: 200 gr), F1 (75 gr: 125 gr), F2 (100 gr: 100 gr). gr), F3 (150 gr: 50 gr). Data analysis used the Kruskal Wallis test with a level of 5%, followed by the Mann Whitney test. The research results showed that the best formulation was F3 based on the results of organolytic tests for color, taste, aroma and texture. F3 has met the snack food standards, with an energy value according to the nutritional adequacy figure for snacks of 10% of total energy or an average of 265 kcal. The greater the number of purple sweet potato substitutes used, the brighter the color acceptability, the sweeter the taste, the more characteristic aroma of sweet potatoes and the denser the texture. It is recommended to conduct research regarding the acceptability of the best formulation in this study with standard hospital snacks.
PENERAPAN EDUKASI KEAMANAN PANGAN UNTUK MENINGKATKAN KUALITAS PENJAMAH MAKANAN DI INSTALASI GIZI Setyaningrum, Yahmi Ira; Ambarsari, Elisa; Widya, Ariesta
Mediasi: Jurnal Pengabdian Masyarakat Vol. 1 No. 3 (2025): Mediasi: Jurnal Pengabdian Masyarakat
Publisher : Media Literasi Indonesia

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Abstract

Food safety is a crucial aspect in food service, particularly in hospital nutrition installations or other healthcare institutions. Food handlers play a vital role in maintaining the quality and safety of the food served. This study aims to evaluate the effectiveness of food safety education in improving the knowledge, attitudes, and practices of food handlers in the nutrition installation. A quantitative approach was used with a pre-experimental design (one group pretest-posttest). The education was delivered through interactive training covering the Five Keys to Safer Food. The results showed a significant increase only in knowledge scores by 22%, while there were no significant changes in the attitudes and practices of the food handlers after the education. These findings indicate that food safety education is effective in improving the knowledge of food handlers, which ultimately contributes to enhancing the quality of nutrition services. It is recommended that educational programs be conducted continuously and become an integral part of nutrition installation management.
PROGRAM EDUKASI SARAPAN PAGI SEBAGAI UPAYA PENCEGAHAN MASALAH GIZI PADA SISWA SEKOLAH DASAR Setyaningrum, Yahmi Ira; Utami, Bibit; Nur, Zilfi Fuadiyah
Mediasi: Jurnal Pengabdian Masyarakat Vol. 1 No. 4 (2025): Mediasi: Jurnal Pengabdian Masyarakat
Publisher : Media Literasi Indonesia

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Abstract

Skipping breakfast remains a common issue among school-age children in Indonesia. According to the Indonesian Health Survey (2023) and the Indonesian Nutrition Status Survey (2024), around 40–66% of Indonesian children do not have breakfast regularly, with East Java showing some of the highest rates. This condition affects nutritional status and learning concentration. To address this issue, a community service activity was conducted at SDN 02 Ngadilangkung on Monday, June 16, 2025, from 09.00 to 11.30 AM, involving 33 fourth-grade students. The aim of this activity was to improve students’ knowledge and awareness of the importance of a nutritious breakfast. The methods included lectures, group discussions, and interactive games using a puzzle box as an educational medium. Evaluation was carried out using pre-test and post-test, analyzed with the Wilcoxon test due to non-normal data distribution. The results showed a significant increase in students’ knowledge about breakfast, with the “good” category increasing from 65.4% to 84.6%. However, only a small portion of students regularly practiced balanced breakfasts. This program contributes to strengthening school-based nutrition education and promoting healthy habits from an early age.
Co-Authors Agustin, Aditya Galih Alifia Candra Puriastuti Ambarsari, Elisa Arindra Nirbaya Baiq Retno Yolanda Haryuning Choirun Nissa Choirunisa, Ratnani Endang Suarsini Fatmawati, Dewi Ima Guritan Indra Sukma M. Amin Nadia Karomatul Izza Nanik Hamidah Nanik Hamidah Nur, Zilfi Fuadiyah Putri, Sri Hapsari Suhartono Utami Sri Hastuti Utami, Bibit Wardan, Mela Eka Wardhani, Dwi Aulia Widya, Ariesta